More in our series of recipes which work well in the Common Tables format. To help keep the host/hostess out of the kitchen, and to give them as much time as possible with their guests, we encourage the use of slow cooker and casserole "one-dish meal" sorts of recipes.
GREEK-STYLE CHICKEN & RICE:
A real crowd pleaser. Simple enough for everyday; fancy enough for company.
Notes for participants: If your Table includes members with strict alcohol prohibitions, substitute non-alcoholic white wine, chicken broth or stock, white grape juice, or water for the white wine in the ingredients list.
Servings: 6 (This recipe "scales" well, so adjust the ingredients as appropriate for the size of your Table.)
- 2 Tablespoons olive oil
- ¼ cup white wine
- ⅓ cup chopped sun-dried tomatoes
- 2 teaspoons minced garlic
- 2 teaspoons onion powder
- 1 Tablespoons oregano
- 1 teaspoons chicken bouillon granules
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 Tablespoon lemon juice
- 1 - 28 ounce can diced tomatoes, undrained
- 1 - 6 ounce can whole black pitted olives, drained
- 2 pounds boneless skinless chicken thighs
- 8 ounces crumbled feta cheese, about 2 cups
For the Rice:
- 2 cups long-grain rice
- 3 cups water
- 1 teaspoon oregano
- 3 teaspoons chicken bouillon granules
Combine all ingredients – except chicken, feta cheese and those used to prepare the rice – in a slow cooker. Stir to combine thoroughly.
Stir the chicken into the tomato/olive mixture. Cover. Cook on LOW for 8 hours.
For the Rice: Start cooking the rice about 30 minutes before serving. Combine rice, water, oregano and bouillon granules in a medium saucepan. Bring to a boil. Then reduce heat to low. Cover and simmer until all liquid is absorbed – about 20 minutes. Uncover and fluff with a fork.
To Serve: Spoon a generous helping of rice onto each individual plate. Place chicken pieces on top of the rice, ladle the tomato/olive mixture over chicken, and sprinkle with feta cheese.